John Wiegerink
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Yeah. It's a bit like toning cyanotypes etc. in coffee - the coffee stains the base. It's the same as your dentist complaining about "sir you must be drinking a lot of coffee, I'll ask my assistant to make an appointment with you to clean the staining a little" LOL.
Caffenol is effectively a staining developer in the 'bad' sense of the word: it adds an overall stain, but not an image-wise stain. So it's kind of the opposite of e.g. Pyrocat.
I don't expect bromide to do anything about this since the staining is likely just the coffee painting the gelatin, not so much silver fogging. Although the latter can also play a part of course. In that case KBr will help tone it down a little.
Btw, I have to admit I'm kind of the wrong audience for this; I never quite understood the attraction of these coffee developers. The way I see it they're fairly inefficient and the whole eco-story to surround them sounds fishy to me in the light of the quantity of instant coffee that's needed and the overall impact that has over its product life cycle. From a technical viewpoint it's very obvious that there are plenty of superior alternatives, many of which are very cost-effective and sometimes even relatively ecologically benign (instant Mytol etc.)
Never heard of the "LC+C" variant of caffenol, would you share the recipe ?
That's a fine reason in my book!My grocery store had what I needed so I had to try it.
This is Donald Qualls recipe:
Caffenol LC+C (speed enhancing low contrast microfilm developer)
8 oz Water
4 tsp (level) Arm & Hammer Washing Soda
.26 g (4 grain) Ascorbic acid or erythorbic acid (supplement or technical, 97%)
2 tsp (slightly rounded) Folger's Coffee Crystals
Thanks.
There is fogging with Caffenol-C even with ISO 100 films, that's why the CH variant is IMO the best starting point for any regular films. It's C-C with 1g Kbr added :
Caffenol C-H
1000 ml water
54g washing soda
16g ascorbic acid
1g Kbr
40g instant coffee
20°c, standard agitation.
Now if my math is correct, and assuming 1 tsp = 5g, LC+C is :
1000ml water
84,5g washing soda
1g ascorbic acid
-
42,3g instant coffee
I assume the developing time was quite long with your roll. Coupled with the absence of Kbr, the high level of fog doesn't surprise me.
To keep CC-H compatible with "stuff I can find in the grocery store", Kbr can be replaced with 10 time the amount of iodized salt. It's not as effective but good enough.
You mentionned testing a new repaired camera. A damaged lens could also be responsible for the "london fog", I've seen it happen with an old camera where other variables were out (fresh roll, commercial developer, bright daylight). To be sure we're not blaming the developer I'd shoot an other roll and develop it in rodinal or hc110.
John, how does this film do in PC 512 Borax?
I develop HR-50 in Beerenol with great results. The recipe I use is similar to Caffenol-C, with beer instead of coffee. I found that anhydrous Sodium Carbonate works best. I bake washing soda in the over for about 90 minutes at 250F.
Old Paluse Barn by Bryan Chernick, on Flickr
Yes, for sure.That seems like a very big difference????
You first remove water from the carbonate by baking it, then you add it to a pitcher of water. What benefit do you experience? The anhydrous carbonate will dissolve quicker and with more ease; is that the primary rationale?I found that anhydrous Sodium Carbonate works best. I bake washing soda in the over for about 90 minutes at 250F.
I develop HR-50 in Beerenol with great results. The recipe I use is similar to Caffenol-C, with beer instead of coffee. I found that anhydrous Sodium Carbonate works best. I bake washing soda in the over for about 90 minutes at 250F.
Old Paluse Barn by Bryan Chernick, on Flickr
That's a very nice outcome. How do you find Beerenol for shadow detail? Do you have to rate it much lower than ISO 50? When I used BTTB I had to rate it no higher than an EI 32 and actually EI 25 would probably be better. Of course, that's my style metering, my meter and my vision of the scenes lighting. YMMV!
Yes, for sure.
You first remove water from the carbonate by baking it, then you add it to a pitcher of water. What benefit do you experience? The anhydrous carbonate will dissolve quicker and with more ease; is that the primary rationale?
That's a pretty good result. Which formula are you using exactly?
Sodium carbonate = sodium carbonate. Whether you remove water first, then add it back, or don't remove it first - it doesn't matter. It's the same stuff. That is, assuming you compensate for the difference in molar weight. Since removing the water (by cooking it in the oven) removes weight (the water evaporates, the carbonate remains), what you're left with is more concentrated. You would get the same effect by just using more of the decahydrate in the first place; there's plenty of tables with conversion factors. It'll save yourself the step of having to bake it.I'm not a chemist so I don't know what exactly is going on with it.
Staining can be easily removed with Kbr as seen here :
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